I had fairly a number of pumpkins, and was making an attempt to resolve learn how to use all of them. I had already made quite a lot of pumpkin soup and pumpkin scones, so I used to be in search of one thing a bit completely different and right here we’ve got it. This scrumptious and moist Pumpkin and Blueberry Bread!
Pumpkin and Blueberry Bread
Now, neither of our boys actually like pumpkin that a lot and solely one in all them like blueberries, however are you able to guess which one liked this pumpkin blueberry loaf?
Yep, the boy that doesn’t like pumpkin and doesn’t like blueberries. He thought is was scrumptious and so did hubby and I. The maple syrup butter simply tops of this superb bread.
Making Pumpkin Blueberry Bread
To make one loaf, you will have:
- Self-Elevating Flour
- Caster Sugar
- Floor Cinnamon
- Floor Ginger
- Floor Nutmeg
- Mashed pumpkin or pumpkin puree
- Eggs
- Butter
- Milk
- Blueberries
- Vanilla Extract
For the Maple Syrup Butter, you will have:
To make the loaf, first, preheat the oven to 180˚C.
Grease and line a loaf pan with baking paper, permitting the two lengthy sides to overhang.
In a big bowl mix the flour, sugar, cinnamon, ginger, and nutmeg.
In one other bowl of jug, mix the pumpkin, eggs, butter, vanilla and milk. Whisk to mix.
Gently add the pumpkin combination to the flour combination and stir to mix.
Rigorously add the blueberries and blend by way of.
Pour the batter into the ready loaf tin.
Bake in a reasonable oven for 1 hour or till a skewer comes out clear.
Put aside for 10 minutes earlier than turning onto a wire rack to chill.
To make the maple syrup butter, add the butter to a bowl.
Beat with an electrical mixer till the butter is pale.
Add the maple syrup and beat till mixed.
As soon as the loaf is cooled, reduce and serve with the maple syrup butter.
Storing Pumpkin Blueberry Bread
As soon as cooled, wrap the loaf in plastic wrap and retailer within the fridge for as much as one week. When you reside in a cooler local weather, it is going to retailer on the bench for as much as 3 days.
To freeze, wrap cooled bread in plastic wrap after which in foil and place within the freezer for as much as 3 months. Thaw at room temperature or within the fridge.
Pumpkin Blueberry Loaf Notes
- Sure, you need to use both contemporary or frozen blueberries for this recipe. If utilizing frozen, don’t thaw them out. It will restrict the bleeding that happens when they’re defrosted.
- It’s freezer pleasant! Make a double batch and freeze for future lunches or morning tea.
- Don’t like blueberries? Strive chopped dates or cranberries as a substitute.
- Wait till the loaf is totally cool earlier than making an attempt to chop, in any other case it is going to disintegrate.
- High with cream cheese frosting when you choose.
- Strive topping the loaf with a glaze made by mixing ¾ cup icing sugar, 1 TBSP milk and ½ tsp vanilla collectively. Pour onto the loaf and let if agency up for a couple of minutes earlier than serving.
Extra Pumpkin and Blueberry Recipes
Pumpkin and Blueberry Bread
Simple Living. Creative Learning
This pumpkin and blueberry bread is moist and scrumptious, particularly smothered in maple syrup butter!
Elements
- 2 cups SR Flour 300g
- 1 cup Caster Sugar 200g
- 1 tsp Floor Cinnamon
- ½ tsp Floor Ginger
- ¼ tsp Floor Nutmeg
- 1 cup Mashed Pumpkin or pumpkin puree
- 2 Eggs
- 1 tsp Vanilla Extract
- 150 g Butter
- 1/2 cup Milk 125ml
- 3/4 cup Blueberries 75g
Maple Syrup Butter
- 200 g Butter
- ⅓ cup Maple Syrup 80 ml
Directions
-
Preheat oven to 180˚C.
-
Grease and line a loaf pan with baking paper, permitting the two lengthy sides to overhang.
-
In a big bowl, mix the flour, sugar, cinnamon, ginger and nutmeg.
-
In one other giant bowl or jug, mix the cooled mashed pumpkin, eggs, butter, vanilla extract and milk. Whisk to mix.
-
Add the pumpkin combination to the flour combination and stir to mix.
-
Add the blueberries and blend to mix.
-
Pour the batter into the ready tin.
-
Bake in reasonable oven for 1 hour or till a skewer comes out clear.
-
Put aside for 10 minutes earlier than turning onto a wire rack to chill.
To Make the Maple Syrup Butter
-
Add the butter to a bowl.
-
Beat with an electrical beater till the butter is pale.
-
Add the maple syrup and beat till all mixed.
-
Minimize the pumpkin and blueberry bread into slices and serve with maple butter.
Notes
- Sure, you need to use both contemporary or frozen blueberries for this recipe. If utilizing frozen, do not thaw them out. It will restrict the bleeding that happens when they’re defrosted.
- It is freezer pleasant! Make a double batch and freeze for future lunches or morning tea.
- Do not like blueberries? Strive chopped dates or cranberries as a substitute.
- Wait till the loaf is totally cool earlier than making an attempt to chop, in any other case it is going to disintegrate.
- High with cream cheese frosting when you choose.
- Strive topping the loaf with a glaze made by mixing ¾ cup icing sugar, 1 TBSP milk and ½ tsp vanilla collectively. Pour onto the loaf and let if agency up for a couple of minutes earlier than serving.
Vitamin
Energy: 4828kcalCarbohydrates: 498gProtein: 52gFats: 302gSaturated Fats: 186gPolyunsaturated Fats: 14gMonounsaturated Fats: 78gTrans Fats: 12gLdl cholesterol: 1095mgSodium: 2452mgPotassium: 1498mgFiber: 17gSugar: 290gVitamin A: 47620IUVitamin C: 21mgCalcium: 532mgIron: 8mg
